Zucchini Skins

This year for the Superbowl I wanted to lighten up snacks that are generally feel like one million calories a bite. In honor of my love for potato skins (oozy cheese c'mon!), I decided to take away the starchy element, and replace them with zucchini for a lighter but still scrumptious option:

(Recipe Makes 12 'skins')

You will need: 

1/4 cup low-fat mixed cheese 

3 green onions

3 slices turkey bacon

2 medium to large zucchini

1 teaspoon paprika

1 teaspoon cayenne pepper

salt to taste

1 tablespoon olive oil

6oz Lemon Dill Non-fat Greek Yogurt Dip (I will post the recipe later)

1. Begin by cutting the zucchinis into thirds, and then halving those thirds. 

2. You will need a spoon to scoop out a pretty large portion of the inside of the zucchini leaving behind what looks like a little boat. 

3. Cook slices of turkey bacon in a pan and set aside on paper towels to drain. 

4. Preheat the oven to 350°

5. Mince bacon into desired consistency (I like mine chopped finely, but some might enjoy theirs more chunky!) 

6. In a large bowl, toss the zucchini, paprika, cayenne pepper, olive oil and salt until evenly coated. 

7. On a baking sheet line the zucchini boats up evenly and place in the oven for 15 minutes. 

8. Take the zucchini out of the oven and add the cheese and bacon to each boat, placing back in the oven for another 25 minutes (cooking time can vary based on preferred doneness of cheese and zucchini)

9. While you're waiting go ahead and chop your green onion and set aside to use as a garnish.

10. After 25 minutes in the oven take skins out of the oven and plate, finishing with chopped green onion and a dallop of greek yogurt. 

What are some recipes you lighten up for game day?

xo Siobhain